Wood-Grilled Sea Bass with Foraged Fennel and Lemon Butter

Clean flame, calm air — the perfect setting for cooking fish over fire. This recipe captures balance: the sweetness of sea bass, the aniseed bite of wild fennel, and the brightness of lemon butter infused with smoke. It’s a dish born on Britain’s coasts, simple enough for the firepit yet refined enough for any table.

Fennel grows wild along much of the UK shoreline — look for its feathery fronds and liquorice scent. When grilled beside fish, it releases oils that perfume the air and cut through the richness of the flesh. A squeeze of lemon and a spoon of butter complete the harmony — fat, acid, and smoke in perfect rhythm.

Ingredients

• 2 whole sea bass, gutted and scaled
• 1 tbsp olive oil or melted butter
• Sea salt + black pepper
• 1 small handful wild fennel (or garden fennel tops)
• 1 lemon, halved
• 25 g butter
• Optional: sprig of dill or sea beet leaves for garnish

Method

1. Prepare your fire using hardwood embers. Once the flames have subsided, spread coals evenly to create a gentle, even heat.
2. Rub the fish with oil, salt, and pepper. Stuff each cavity with fennel fronds and half a lemon slice.
3. Lay the fish on a grate or a hot stone just above the embers. Grill for 5–6 minutes per side, turning once with care. The skin should blister and pull away cleanly.
4. While the fish cooks, melt butter in a small pan at the fire’s edge. Add a squeeze of lemon and a few fennel seeds or fronds. Let it infuse for a minute.
5. Drizzle the fennel-lemon butter over the fish before serving. Garnish with sea beet or dill for colour and freshness.

Pro Tip

When foraging fennel, harvest fronds lightly and avoid uprooting the plant. Coastal fennel is strongest from late spring to autumn but can be found year-round in mild regions. In winter, substitute with dried seed or a pinch of ground anise.

To avoid sticking, oil the grill well and don’t rush the first turn — the fish will release naturally when the skin is properly seared.

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